Walnut as Fat Replacer and Functional Component in Sucuk

The effects on chemical, physical and sensory quality attributes of the substitution of beef fat with walnut paste were studied in sucuk. Four sucuk formulations were prepared as follows; one control using 90% beef and 10% beef fat and three treatments by replacing 15, 30 and 45% of beef fat with walnut paste. The addition of walnut paste increased the dry matter and decreased the fat contents of the products. The cholesterol content of control samples was 91.21 ± 0.563, whereas 15, 30 and 45% walnut‐substituted samples were 87.81 ± 0.830, 85.78 ± 0.466 and 83.29 ± 0.321, respectively. The addition of walnut to sucuk improved the fatty acid profile compared with control sucuks. Sucuks with walnut had a healthier polyunsaturated fatty acid profile, a lower ω‐6/ω‐3 ratio, and a lower atherogenicity index and thrombogenicity index due to the walnut ratio, but increased thiobarbituric acid reactive substances values. Substitution of beef fat of sucuk with walnut did not affect the sensory properties of sucuk, including consistency, appearance and taste–flavor, except color. PRACTICAL APPLICATIONS The results suggest that the development of beef fat with walnut paste in the production of sucuk with low levels of cholesterol and total lipids could give a healthier option to consumers. Using walnut in sucuk may lower fat, saturated fatty acids and cholesterol contents and enhance the product with fiber and natural antioxidants. Additionally, this study indicated that walnut may be a good fat replacer in fermented sausages and opened a door for new research with different nuts.